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This Creamy vegan Coleslaw gets it's smooth texture from avocado instead of mayo!
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5 from 2 votes

Creamy Vegan Coleslaw

This delicious coleslaw is the perfect vegan side for a summer BBQ!
Prep Time5 mins
Chill10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: Vegan
Servings: 4 people
Calories: 146kcal


  • 2 cups green cabbage shredded
  • 2 cups red cabbage shredded
  • 2 carrots medium, shredded
  • 1 red onion thinly sliced

Creamy Dressing

  • 1 avocado
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon agave syrup
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper


  • Combine dressing ingredients in a food processor or blender. The result should resemble thick mayonnaise. Adding water results in a soggy product the next day and won’t keep well.
  • In a large bowl, toss the cabbage, carrots, and red onion with the dressing.
  • Let chill for at least 10 minutes.


Due to avocado’s green color and quick rate of oxidation, you may want to save dressing the coleslaw ten minutes to an hour prior to serving. Rationing the dressing for leftovers is a good idea for next day consumption. 


Serving: 1cup | Calories: 146kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 626mg | Potassium: 549mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5700IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 1mg |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6